Summer Bean Confetti Salad with Pickled Red Onion Vinaigrette
Use a selection of beans for this salad. The colors, shapes, and textures will make it interesting and delicious.
Ingredients
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Kosher salt
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3/4 pound beans, assorted sizes and varieties, trimmed and cut into 1- to 2-inch lengths (3 cups)
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1/4 cup red wine vinegar
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2 teaspoons granulated sugar
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1/2 cup thinly sliced red onion
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1 tablespoon extra-virgin olive oil
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1/4 cup loosely packed torn fresh basil
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1/4 cup pine nuts, toasted (optional)
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Freshly ground black pepper
Directions
1.
Bring a medium pot of well-salted water to a boil. Cook the beans in the water until crisp-tender (cooking times of different types of beans will vary, so cook each variety separately). Drain and run under cold water to cool. Drain well and put the beans in a serving bowl.
2.
In a small, non-reactive saucepan, combine the vinegar, sugar, and 1 teaspoon salt. Bring the mixture to a boil over medium-high heat. Add the onion, return to a boil, and immediately pour the mixture into a nonreactive bowl to cool, about 15 minutes. Drain the onion and reserve the vinegar.
3.
Toss the onion with the beans, add 1 tablespoon of the vinegar and the olive oil. Add the basil and pine nuts (if using), season to taste with salt and pepper and toss again. Add more of the vinegar if you'd like a little more tang.
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